I love this recipe because it delivers a classic Neapolitan-style crust with very little yeast and a long resting time that builds amazing flavor. The dough becomes soft, stretchy, and easy to shape, while the finished pizza bakes up with a crisp bottom and tender interior. I also like that the dough can stay refrigerated for several days, making pizza night flexible and convenient.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
665g type 00 flour 450g cool water, 73ºF 1 tablespoon kosher salt 1/8 teaspoon instant yeast
Directions
I start by adding the flour, cool water, yeast, and kosher salt to a large bowl. I stir everything together with a spoon until loosely combined, then continue mixing with a wet hand. I pinch the dough between my fingers to help evenly distribute the ingredients. The dough looks rough at first, but I make sure everything is fully combined before covering it and letting it rest for 30 minutes.
After the first rest, I perform a strength-building fold. With wet hands, I tuck my fingers under one side of the dough, gently pull it upward, and fold it back over itself. I repeat this all around the dough about 4 to 6 times. Then I cover it again and let it rest for another 30 minutes.
The next morning, I divide the dough for shaping pizzas.
I generously flour my work surface and gently turn the dough out onto it. I flour the top and divide it into 4 equal portions, each weighing about 275g. I shape each piece into a ball by pulling the edges inward and pinching the seams closed. Then I flip each dough ball seam-side down and roll it gently into a smooth ball.
I place each dough ball into a lightly oiled container, cover them, and refrigerate for at least 2 hours or up to 5 days.
When I am ready to make pizza, I remove the dough from the refrigerator about 2 hours before baking so it can come to room temperature.
I flour my work surface generously and gently invert a dough ball onto it without pressing out all the air. I flour the top and begin pressing from the center outward while leaving the edges puffy. I continue stretching until the dough reaches about 8 to 10 inches wide, then lift it onto my fists and gently rotate it while stretching until I have a 12-inch pizza crust.
I place the dough onto a floured pizza peel and add my favorite toppings like tomato sauce, mozzarella, and basil.
I bake the pizza in a preheated pizza oven on a stone for 60 to 90 seconds, turning every 20 seconds. If I use a conventional oven, I bake it on a pizza stone at the highest temperature possible, usually 500ºF, for 6 to 8 minutes.
Servings and timing
This recipe makes 4 pizza dough portions. The total preparation and resting time is approximately 24 to 48 hours depending on refrigeration time, with active preparation taking about 28 minutes.
Variations
I sometimes replace a small portion of the 00 flour with bread flour for a slightly chewier crust. For extra flavor, I let the dough ferment in the refrigerator for several days. I also like brushing the crust lightly with olive oil before baking for a deeper golden finish.
Storage/reheating
I store the dough balls in airtight containers in the refrigerator for up to 5 days. I can also freeze the dough for up to 3 months after shaping into balls. I thaw frozen dough overnight in the refrigerator and let it rest at room temperature before stretching.
FAQs
What is type 00 flour?
Type 00 flour is a finely ground Italian flour that helps create a soft and elastic pizza dough with a light texture.
Can I make this dough without a pizza oven?
Yes, I can bake the pizza in a conventional oven at the highest possible temperature using a pizza stone or steel.
Why does this recipe use so little yeast?
I use a very small amount of yeast because the long fermentation time slowly develops flavor and structure naturally.
How do I prevent the dough from sticking?
I use plenty of flour on the work surface and keep my hands lightly floured while shaping the dough.
Can I freeze the pizza dough?
Yes, I freeze individual dough balls in airtight containers or freezer bags and thaw them before use.
Conclusion
This Neapolitan pizza dough is one of my favorite homemade pizza recipes because it creates an authentic crust with incredible flavor, airy texture, and beautiful charred edges. I love how a slow fermentation transforms such simple ingredients into restaurant-quality pizza at home.
Make soft and stretchy Neapolitan pizza dough at home using simple ingredients and a slow fermentation for incredible flavor.
Author:Ella
Prep Time:28 minutes
Cook Time:2 minutes
Total Time:24 hours 30 minutes
Yield:4 pizza doughs
Category:Pizza Dough
Method:Fermentation, Baking
Cuisine:Italian, Neapolitan
Diet:Vegetarian
Ingredients
665 g 00 flour (about 4 ½ cups packed and leveled)
450 g cool water (73°F)
1 tablespoon kosher salt
⅛ teaspoon instant yeast
Instructions
In a large bowl, combine the 00 flour, cool water, instant yeast, and kosher salt.
Stir with a spoon until loosely combined. Using a wet hand, continue mixing by pinching the dough between your thumb and index finger until evenly combined. The dough will look rough and shaggy.
Cover the bowl and let the dough rest for 30 minutes.
After resting, perform a strength-building fold. With wet hands, pull one side of the dough upward and fold it back over itself. Rotate the bowl and repeat 4–6 times around the perimeter.
Cover again and let rest for another 30 minutes.
Refrigerate the dough overnight for slow fermentation.
The next day, generously flour a work surface and transfer the dough onto it.
Divide the dough into 4 equal pieces, about 275 g each.
Shape each piece into a dough ball by pulling the edges inward and pinching the seams shut. Flip seam-side down and gently roll into a smooth ball.
Place each dough ball into a lightly oiled container and cover.
Refrigerate for at least 2 hours or up to 5 days.
Remove the dough from the refrigerator about 2 hours before baking to allow it to come to room temperature.
Generously flour the work surface and gently place a dough ball onto it without deflating the air bubbles.
Lightly flour the top and press from the center outward, leaving a thicker edge for the crust.
Stretch the dough into an 8–10 inch circle, then gently stretch further over your knuckles until it forms a 12-inch pizza crust.
Transfer the dough to a floured pizza peel and add your favorite toppings such as tomato sauce, fresh mozzarella, and basil.
Bake in a preheated pizza oven on a pizza stone for 60–90 seconds, rotating every 20 seconds.
Alternatively, bake in a conventional oven preheated to its highest temperature (about 500°F) on a pizza stone for 6–8 minutes.
Notes
Type 00 flour gives the dough its classic soft and stretchy texture.
Long cold fermentation improves flavor and crust texture.
Avoid pressing the outer edge of the dough to preserve airy crust bubbles.
A pizza stone or steel helps create a crisp bottom crust.
